Spicy Ranch Fish Tacos


I love fish tacos, every time I see them on a menu (which is quite a lot around here) I have to order them. As with all tacos they are so easy to make as home. One day I planned on making my Tilapia Parmesan, but when I looked at my filets they were in small pieces so instead I decided on fish tacos. Just a simple seasoning of Cajun and a dash of red pepper for a little more heat. I cooked them indoors in a cast iron skillet and boy did it smell yucky in our house for a few days. If I had a fish basket for the grill, outdoors would have been a much better option.

Any type of flaky white fish makes a good taco, if you already have something else in your freezer use that, but if not catfish is on sale this week. The Naturally Fresh Jalapeno Ranch is addicting and make the perfect, easy topping for fish tacos. I am obsessed with the stuff and can guarantee I will stock up on it this week. I use it on anything and everything. I have been known to drizzle it on nachos, use it on hamburgers, nothing is safe! As for the corn vs. flour tortilla debate I use whatever I happen to have on hand. This week it was flour, last week it might have been corn. If you are really partial to one or the other then by all means buy that, but if you are like me and still have these flour ones leftover from the taquitos you made for Cinco de Mayo now is the time to use them up.


Spicy Ranch Fish Tacos


  • 1 lb catfish
  • Cajun seasoning
  • cayenne (red) pepper
  • 6” flour or corn tortillas


  • Naturally Fresh Jalapeno Ranch Dressing
  • shredded cheese
  • salsa
  • sour cream
  • lettuce


1. Season the fish using about 1 tbsp or more of Cajun seasoning and a little sprinkle of red pepper. Using your preferred method of cooking, you could grill, cook in a skillet, use a grill pan; cook the fish. I used a cast iron skillet and cooked for about 3-5 minutes per side over medium heat.

2. Warm tortillas between two moist paper towels in the microwave.

3. Assemble tacos using your choice of toppings.

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